SUGARLESS and spice and everything nice. After three candy-making cookbooks, isle author Coleen Howard has created a collection of sweets for her diabetic husband, Charles Howard -- "The Diabetic Dessert Cookbook" (Avon Books, 1997, $11). Treats sweet sans sugar
One Christmas "when he looked in the refrigerator and I had huge trays of candy, he said the refrigerator is lethal," recalled Howard, whose self-published "Kris Kringle's Christmas Candy Cookbook" has sold more than 62,000 copies.
"So that started the search. I developed the recipes through a lot of trial and error. If had a penny for every recipe that didn't work, I would be a very wealthy woman," said the energetic Howard, who rises before daybreak and dresses like a corporate secretary.
The 210-page softcover book features 110 sugar-free recipes, such as haupia, lemon squares, biscotti, cheesecakes, pound cakes, cherry scones, custard tarts and truffles. Recipes include nutritional information although no diabetic exchanges.
Following are recipes for banana- and date-filled Dream Balls, requested by reader Shirley Hansen, plus carob-laced Raspberry Rascals ("my favorite") and apricot-based Filled Fruit ("they're so attractive").
Howard is willing to do Mother's Day signings of "The Diabetic Dessert Cookbook" while she volunteers Friday mornings at Shriner's Hospital. She'll advance Father's Day with a signing/sampling from noon to 2 p.m. June 7 at Waldenbooks Pearlridge, followed by 2 to 4 p.m. sessions June 22 at Borders Ward Centre and June 28 at Barnes & Noble. Or call her at 293-1100.
Dream Balls
1 large, ripe bananaMash the banana thoroughly with a fork. Add the chopped dates. Mix thoroughly. Add the chopped English walnuts. Mix thoroughly. Form into 1-inch diameter balls and roll in shredded coconut. Be sure to coat thoroughly. Refrigerate 4 hours uncovered. Makes 60 pieces.
1/2 pound pitted, finely chopped dates
1 cup finely chopped English walnuts
2 cups shredded coconut
Approximate nutritional analysis per piece: 25 calories, 1.26 grams fat, no cholesterol, 0.332 milligrams sodium.*
Rascal Raspberries
2 cups whole raspberriesWash and drain raspberries. Place raspberries in a 9-inch-square pan lined with waxed paper. Melt carob and artificial sweetener in a double boiler. Add vanilla extract. Pour mixture over raspberries.
4 cups carob
1/8 teaspoon artificial sweetener
1 teaspoon vanilla extractLet cool and cut into 1-inch squares, 1/2 inch deep. Makes 90 pieces.
Filled Fruit
12 dried apricotsPlace apricots in scalding water. Let soak until soft. Remove and let dry on a wire rack.
1 (3-ounce) package light Philadelphia cream cheese
1/4 cup unsalted margarine
1 teaspoon vanilla extract
1/8 teaspoon artificial sweetenerWhile fruit is drying, make cream-cheese filling by mixing together the cream cheese, margarine and vanilla extract. Add the artificial sweetener. Mix well.
Place 1 teaspoon of mixture in the center of each apricot. Makes 12 pieces.